Maple Baked Beans in the Crockpot
This dish features hearty beans slow-cooked with maple syrup, resulting in a tender, mash-like consistency with a rich, caramelized sweetness. The beans are simmered gently until soft, creating a visually appealing, glossy sauce that coats each spoonful, perfect for cozy fall days.
Equipment
- Crockpot (slow cooker)
- Measuring cups and spoons
Ingredients
- 1 pound dried navy beans or your preferred baked bean variety
- 4 cups water for soaking and cooking beans
- 0.5 cup maple syrup for sweetness and caramelization
- 1 pinch salt to enhance flavor
Instructions
- Rinse the dried beans thoroughly under cold water, removing any debris or broken pieces.
- Place the rinsed beans in the crockpot and add water to cover them by at least two inches. Cover and soak overnight or for at least 8 hours.
- Drain the soaked beans and rinse again, then add fresh water to the crockpot, covering the beans completely.
- Pour in the maple syrup and sprinkle with a pinch of salt, stirring gently to combine.
- Cover the crockpot and set it to low heat. Let the beans simmer gently for 6 to 8 hours until they are tender and the sauce is thickened, filling your kitchen with a sweet, toasty aroma.
- Check the beans periodically and stir gently to prevent sticking. If the sauce becomes too thick, add a splash of hot water and stir to loosen.
- Once the beans are soft and the sauce has caramelized to a glossy consistency, turn off the crockpot and let the beans rest for a few minutes. They should be tender and coated in a rich, syrupy glaze.
- Serve the maple baked beans hot, spooned onto bowls or platters, and enjoy the comforting, sweet-savory flavors and velvety texture.
Notes
For a vegetarian or vegan version, skip adding bacon and consider a pinch of smoked paprika for depth. To prevent burning, check periodically and stir. Adjust sweetness with vinegar if desired.